2/10/25
This week was the first time, to my knowledge, I’ve tasted artichokes – the unopened bud of a thistle plant. But that is what Rukmini Iyer – author of The Roasting Tin – asks for in Rigatoni Al Forno with Pancetta, Artichokes, Creme Fraiche and Parmesan.
I couldn’t find panko breadcrumbs in the 3 supermarkets I went to, so blended a couple of slices of brown bread. The pasta needed a little longer to boil than directed. No biggie. But other than that, the instructions were straightforward and the dish was ready to serve in 1hr 20 mins including baking time. (Should have been 50 mins. I take a little longer.) Artichokes weren’t too bad, largely, I expect, because they were covered in a creamy, meaty, almost carbonara-like sauce.
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